UPDATE: The menu is out!
featuring sour sop
chilled borscht beet soup, shaved cucumber
pork belly smoked with sea grape wood, grilled pinapple chutney
wood roasted pumpkin crostini with homemade ricotta & brown butter
braised beef tongue sautéed swiss chard, poached egg & seasoning pepper hollandaise
italian purple eggplant baba ghanoush, grilled spring onions
wood roasted snapper okra and fennel hash, purple mustard greens salad
land crab ravioli callaloo, florence fennel confit, ricotta salata, creamed purple kale
mango upside down cake with rum raisin ice cream
Our farm-to-table series continues this summer, with a little help from Cayman youth. Starting with June 25’s dinner, the third so far with Slow Food Grand Cayman, the restaurant will focus on educating youth concerning the importance of responsible food sourcing. Executive chef Thomas Tennant will be working with Brittanni Seymour, a local high school student interested in a career in cooking.
“I’m very excited about this opportunity to not only learn about what’s growing on my island but learn how to use these fresh ingredients in the kitchen,” says Seymour. “If there was any place to do this, and begin a career in the culinary arts, it would be at Michael’s Genuine because of their passion for simply-prepared local food.”
Seymour will be hands-on throughout the entire process of the dinner, visiting local farmers like Joel Walton of Plantation House and Patrick Panton of East End Garden to harvest summer produce such as okra, callaloo, kales, eggplants, mustard greens, long beans, pumpkin, and mangoes, as well as cooking with the chefs at Michael’s Genuine and speaking about her experience with dinner guests.
“Our Farm-to-Table dinner series is the perfect opportunity to bring Brittanni into the fold,” explains Tennant. “She’ll get a well-rounded experience of how as restaurant like ours operates, progressing from the ingredients growing in the field to their presentation at service.”
Priced at $50 per person ($45 for Slow Food Members) exclusive of gratuity, June’s Farm-to-Table Dinner will offer a real taste of Cayman in four family-style courses, with wine pairings by sommelier Eric Larkee for an optional supplement of $20 per person. Spaces will be limited to 45 persons. The fourth and final summer dinner is slated for July 23, when the series takes a brief hiatus before resuming again this fall with the start of the main growing season. For reservations please call 640.6433.